Cauliflower Quinoa Cakes

SO, remember how I said I’ve been hanging out with that girl cauliflower lately? Well, we’re still going strong. I decided to introduce her to quinoa last week and it was another success! They were totally digging each other.

I really enjoyed the turnip quinoa cakes I made this summer so I decided to give it a try with cauliflower this time. The weather outside is gray and 30 degrees instead of 80 and sunny and the vegetable was purchased at Whole Foods instead of the beautiful outdoor farmers market, but guess what? They are still completely delicious, what cares what season it is!

Feel free to add your favorites seasonings to the mixture, I just added what I thought would taste great, and guess what? It did.

I served them with Gina’s amazing Roasted Eggplant Dip. The only thing I did different was use hummus instead of Tahini since I didn’t have any on hand. These were SO good!

I’ll be making these again. I’ll probably have to change the vegetable again since I’m incapable of making the same thing twice, but regardless. I’ll make these again (or at least something like it).

Enjoy!

WHAT MAKES ME HAPPY:

Hanging out at my parents house.

Thanks to my family for a great weekend! It’s always so cozy in the winter and it’s so nice to enjoy some true relaxation. I feel refreshed and ready to head into my (4 DAY!!) week :).

Directions

Steam cauliflower in a steaming basket for about 10-15 minutes until soft. Transfer to a bowl and mash well.

2.

Add all of the remaining ingredients and mix well.

3.

Heat a plate in a 200 F oven (to hold cakes as you cook them in batches).

4.

Heat a skillet over medium-high heat and spray with cooking spray. Form small cakes with your hands and add them to the pan a few at a time. Cook each side for 3-5 minutes, carefully flip with a spatula. Transfer to plate in the oven and continue until you have cooked all of the cakes.

i have been making quinoa or couscous or lentil cakes with chickpeas/potatoes/cauliflower and they turned out so delicious. makes such a easy weeknight meals. I have to try this recipe with cottage cheese. sounds delicious and now m heading over to that eggplant dip!

I would actually just leave it out completely, I have made quinoa cakes without the cottage cheese and they were still completely delicious! Maybe you could add a little nutritional yeast to get a little bit of that cheesy flavor in there? Hope you like them!! 🙂

Hi Jaz! The egg just acts as a binding agent so they might just fall apart easier if you make it without them. I’ve heard that you can use 1/4 c. silken tofu and 1T flour (pureed together) as a substitute. I haven’t tried it before but it sounds like it might work. Good luck!!

Hi Caitlin, This recipe will serve about 4 depending on how big you make them and how many people eat but I served my husband and myself one night and then had enough for another 2-3 meals myself. Hope you like them!

This recipie was amazing. I tweeked it a little….I used regular cottage cheese, seasoned whole wheat bread crumbs and coconut oil to cook them. I put the hot sauce on top instead of in it and paired it with baked chicken. Everyone loved it including my 7 year old!